5-Ingredient Raw Strawberry 'n' Cream Tarts

To make the tart crusts, pulse the almonds into flour in a food processor.

Add the dates and process until they stick together.

Press 2-3 tablespoons of mixture into the bottom of a muffin tin lined with parchment paper to mold the tart shape.

To make the coconut cream, chill the can of coconut milk in the fridge for at least 24 hours.

After chilling the can, open the can and scoop the solid white coconut cream into a bowl and discard the coconut water or save it for another use.

Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth and add maple syrup to taste.

Return the whipped cream to the fridge until ready to use.

Slice the strawberries for topping, or for a sweeter alternative, heat the strawberry slices over the stovetop at low heat with a drizzle of maple syrup and allow to cool.

Store the coconut cream, tart crusts, and sliced strawberry mixture in the fridge until ready to serve as they will keep in a sealed container for up to one week.

To assemble the tarts, spread chilled coconut cream onto each tart and top with fresh strawberry slices and optional fresh mint and hemp hearts.

Serve immediately and return all leftovers to the fridge.